< Sourdough Starter

Yield: 1 bubbly starter

Time: 1 week

ingredients

• 50g All Purpose flour
• 50g water (filtered, lukewarm)
• Jar of around 600-1000ml, weigh the jar so you have an empty baseline, and mark a few 1/2 cup lines

method

• Get started with this link - https://www.kingarthurflour.com/recipes/sourdough-starter-recipe
• Maintenance Feeding”:”
• once a week is fine, if it starts to smell super alcoholy then it needs a feed. Fridge slows down how often it needs to be fed
• Feed them equal amounts starter, flour and filtered lukewarm water
• (I usually do 60g of each, but the only important thing is that you do equal amounts flour and water added, as you want to keep the water % consistent)
• Feeding ritual”:”
• Take out fridge
• Throw out enough so that after feeding there’ll be enough space to at least double
• Weigh and add the flour and water, mix up neatly
• Leave for an hour then throw in fridge, with an elastic at the level
• Then when you want to bake, feed it but don’t put it in the fridge, then use it in your recipe when it’s doubled in size

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